Crispy Balsamic Chicken with Roasted Potato and Arugula Salad

Many of our meals consist of chicken. Whether it’s slow-cooked chicken, baked chicken or shredded chicken– you name it and I’ve probably made it. I think because chicken is so versatile and leftovers can easily be transformed into another meal. The other night I made this Oven “Fried” Balsamic Chicken with a Roasted Potato and Arugula Salad and I used the leftover chicken to make quesadillas {Yay for super simple dinners!}

Don’t be afraid of all of the ingredients, it really is a simple dish.

Oven “Fried” Balsamic Chicken 

• 3-4 boneless, skinless chicken breasts
• 3 1/2 cups panko bread crumbs

Balsamic sauce {adapted from Center Cut Cook}:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/2 cup brown sugar
• 2 Tbl Worcestershire
• 1 Tbl garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preheat oven to 350 and coat a 9×13 baking dish with non-stick spray. Combine all of your ingredients for the balsamic sauce in a saucepan over medium heat. Simmer for about 10 minutes while stirring occasionally. When the sauce has reduced down and has almost become the consistency of bbq sauce, remove from heat. {Note: If you’d like a dipping sauce, reserve about 1/4 of the balsamic sauce and set aside}

Place your panko breadcrumbs in a shallow dish and dunk each chicken breast in the balsamic sauce until it is fully covered and coat with breadcrumbs. Transfer to your baking dish and bake for about 45 minutes or until chicken is 165 °F.

• 1 lb baby red potatoes
• about 3 cups arugula
• 1/4 cup thinly sliced red onion
• 1/4 cup shaved parmesan cheese
• 3 Tbl Extra Virgin Olive Oil
• Salt and Pepper

Dressing

• 3 Tbls Vinegar {I used Champagne vinegar. Red wine vinegar would be good}
• 2 Tbls Extra Virgin Olive Oil
• 1 Tbls Whole Grain Dijon mustard
• 1 tsp minced garlic

Preheat oven to 450 and line a baking sheet with aluminum foil and spray with non-stick spray. Cut the potatoes in half {or in fourths depending on how large they are}. Place the potatoes on a baking sheet and drizzle with about 3 Tbls Extra Virgin Olive Oil and a bit of salt and pepper. Roast for about 10-15 minutes or until golden brown.

While the potatoes are roasting, mix all of the dressing ingredients in a small bowl and set aside. {You could make this ahead of time for easier prep}

When potatoes are done, transfer to a large serving bowl and combine with the red onions, arugula and dressing. Top with shaved parmesan.